Heat oven to 425 degrees. Cut or tear cauliflower into small uniform pieces. Place on baking sheet in single layer. Roast for 20 minutes until cauliflower begins to brown. Remove from oven and cool. Once cool, add cauliflower and remaining ingredients to food processor and run until smooth.

Place all ingredients in food processor and puree. I made my thicker, like a paste, and without Parmesan since I was topping it with cheese. You could add more oil and Parmesan to make it a true pesto consistency.

Roast Yellow Bell Pepper. Cook, peel, and slice into thin strips. Set aside. Sprinkle cauliflower with salt, pepper, and roast. Set aside. Roast chick peas with fennel seed, salt, and Pepper. Toast Kale with Garlic. Set aside. Pour both vinegars on portobello mushroom. Salt and pepper mushroom. Place in oven and roast. Slice thinly when cool and set aside. Chop fresh spinach. Toss with green onion, olive oil, and all roasted items. Place in bowls. Top with toasted garlic and kale.